Pastrami on rye: Difference between revisions

Pastrami on rye
	A pastrami sandwich from Katz's Delicatessen
Type	Sandwich
Place of origin	United States
Region or state	New York City, New York
Main ingredients	pastrami, rye bread, spicy brown mustard
	Media: Pastrami on rye;

Browse history interactively

← Previous edit Next edit →

Content deleted Content added

VisualWikitext

Inline

Revision as of 16:23, 31 December 2023

Pastrami on rye is a sandwich comprising sliced pastrami on rye bread, often served with mustard and Kosher dill pickles. It was popularized in the Jewish delicatessens of New York City and has been described as New York's "signature sandwich". It was created in 1888 by the Luthuanian immigrant Sussman Volk, who served it at his deli on Delancey Street in Manhattan.

History

Sussman Volk emigrated from Lithuania in the late 1800s and opened a small butchershop on New York's Lower East Side. He befriended another immigrant, from Romania, whom he allowed to store meat in his large icebox. In exchange, the friend gave the recipe for pastrami to Volk, who began to serve it to his customers. It proved so popular that, in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the pastrami on rye bread.^[1]

The pastrami on rye became a favorite at other delis, topped with spicy brown mustard.^[2] Delis in New York City, such as Katz's Delicatessen, have become known for their pastrami on rye sandwiches.^[3]^[4] In her description of the book on Katz's,^[5] Florence Fabricant, the food critic for the New York Times, described the volume "as overstuffed as Katz's pastrami on rye".^[6]

The pastrami on rye sandwich is a symbol of the classic New York Jewish deli,^[7]^[8]^[9]^[10] featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as Los Angeles,^[7] Buenos Aires,^[11] Boca Raton, Florida,^[12] and San Diego, California.^[13] The classic, which the Wall Street Journal called New York's "signature sandwich", consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard.^[14] It is usually accompanied by a Kosher dill pickle.^[15]

Notable delis and restaurants

Canter's – Fairfax District, Los Angeles^[16]
Carnegie Deli – Midtown Manhattan^[17]
Dunn's – Montreal, Quebec^[18]^[19]
Katz's Delicatessen – Lower East Side, Manhattan
Langer's Deli – Westlake, Los Angeles^[20]
Second Avenue Deli – Murray Hill, Manhattan
Schwartz's – Montreal, Quebec^[19]

Variations

Corned beef and pastrami on rye may be prepared using rye bread, pastrami, corned beef, cole slaw, and Russian dressing. Preparation involves placing both meats on a slice of rye bread and topping it with coleslaw. Russian dressing may be added to the top slice of bread.^[21]

Pastrami, lettuce, and tomato (PLT) may be prepared using two slices of toasted sourdough bread, mayonnaise, pastrami, lettuce, tomato slices. Preparation involves placing the pastrami on a toasted slice of sourdough bread and topping it with the lettuce and tomato slices. Mayonnaise may be spread on the second slice of sourdough, and placed on top of the sandwich.^[22]

Delicatessen establishments in Montreal offer a similar sandwich with rye bread and mustard, although with Montreal-style smoked meat instead of pastrami. ^[23]

References

^ Moscow, Henry (1995). The Book of New York Firsts. Syracuse University Press. p. 123. ISBN 0815603088. Retrieved March 25, 2016. pastrami sandwich origin.
^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0544186316. Archived from the original on September 27, 2013. Retrieved March 25, 2016.
^ Weissmann, Jordan (October 27, 2014). "The Ur-Deli". Slate. Archived from the original on April 3, 2016. Retrieved March 25, 2016.
^ "NYC Jewish Delicatessens: The Ultimate Guide". New York Eater. December 22, 2015. Archived from the original on March 30, 2016. Retrieved March 25, 2016.
^ Dell, Jake; Richman, Adam (2013). Katz's: Autobiography of a Delicatessen. Bauer & Dean Publishers. ISBN 978-0983863267. Retrieved March 26, 2016.
^ Fabricant, Florence (September 10, 2013). "Laotian Banh Mi, Surprising Cupcakes and More". New York Times.
^ ^a ^b "Not just pastrami on rye". Ynet News. January 31, 2013. Archived from the original on March 26, 2016. Retrieved March 26, 2016.
^ Sax, D. (2011). Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. McClelland & Stewart. p. 45. ISBN 978-1-55199-583-0.
^ Zukin, Nick; Zusman, Michael (2013). The Artisan Jewish Deli at Home. Andrews McMeel Publishing. p. ix. ISBN 978-1449441326. Retrieved March 25, 2016.
^ Merwin, Ted (January 17, 2016). "A pastrami-on-rye goodbye: The sad death of once pervasive Jewish deli culture". New York Daily News. Archived from the original on March 20, 2016. Retrieved March 26, 2016.
^ Sax, David (2011). Save the Deli. McClelland & Stewart. p. 191. ISBN 978-1551995830. Retrieved March 25, 2016.
^ Sentenac, Hannah (June 22, 2015). "Atlas Meat Free Deli's Rachel on Rye Is a Vegan Pastrami Dream". Broward Palm Beach New Times. Archived from the original on April 8, 2016. Retrieved March 26, 2016.
^ Anderson, Ian (April 28, 2015). "What's in a name? Pastrami on rye". San Diego Reader. Archived from the original on April 6, 2016. Retrieved March 26, 2016.
^ Dunn, Deborah (January 8, 2016). "Pastrami on Rye: The 6 Best Places to Eat New York's Signature Sandwich". Wall Street Journal. Archived from the original on March 27, 2016. Retrieved March 26, 2016.
^ Taylor, Tracey (March 11, 2016). "Saul's Deli is for sale, but there's no need to panic". Berkeleyside. Archived from the original on March 26, 2016. Retrieved March 26, 2016.
^ Austin, Tom (March 1, 2005). "On rye, no mayo: Jordan Mozer's update of Canter's deli, a Tinseltown landmark, is a hidden gem at Treasure Island.(fireworks)". Interior Design. Archived from the original on April 18, 2016. Retrieved March 25, 2016.
^ Levine, Harry G. "pastrami land, the jewish deli in new york city" (PDF). QC Pages. p. 69. Archived from the original (PDF) on April 19, 2016. Retrieved March 25, 2016.
^ Buxton, Bonnie; Guernsey, Betty (November 1, 1974). "The Montreal Smoked Meat Sandwich". The Montreal Gazette. p. 39.
^ ^a ^b The two Montreal locations in this list serve Montreal-style smoked meat, though, which is usually considered a different specialty. Bonem, Max (June 15, 2017). "The Differences Between Corned Beef, Pastrami and Montreal Smoked Meat". Food and Wine. Retrieved February 8, 2021.
^ Ephron, Nora (August 19, 2002). "A Sandwich". The New Yorker. Retrieved August 14, 2018.
^ "Sandwich Report Card: Corned Beef and Pastrami". Travel Channel. Archived from the original on April 14, 2016. Retrieved March 25, 2016.
^ "P.L.T. (Pastrami, Lettuce & Tomato)". Nations Best Authentic New York Deli. Archived from the original on April 5, 2016. Retrieved March 25, 2016.
^ Note: "Old Man Kravitz, a shameless self-promoter ... Throughout the years Ben claimed that he introduced the smoked meat sandwich to Montreal. But it is a well-known fact that the British-American Delicatessen Store had been dispensing quality smoked meat sandwiches for a period of four years prior to the establishment of Fanny's Fruit and Candy Store. Old Man Kravitz also implied that he introduced smoked meat to Montreal, but we know that is a pile of baloney". Eiran Harris, Montreal-Style Smoked Meat: An interview with Eiran Harris conducted by Lara Rabinovitch, with the cooperation of the Jewish Public Library Archives of Montreal, Cuizine: The Journal of Canadian Food Cultures: Volume 1, numéro 2, 2009.

External links

[1] Moscow, Henry (1995). The Book of New York Firsts. Syracuse University Press. p. 123. ISBN 0815603088. Retrieved March 25, 2016. pastrami sandwich origin.

[2] Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0544186316. Archived from the original on September 27, 2013. Retrieved March 25, 2016.

[3] Weissmann, Jordan (October 27, 2014). "The Ur-Deli". Slate. Archived from the original on April 3, 2016. Retrieved March 25, 2016.

[4] "NYC Jewish Delicatessens: The Ultimate Guide". New York Eater. December 22, 2015. Archived from the original on March 30, 2016. Retrieved March 25, 2016.

[5] Dell, Jake; Richman, Adam (2013). Katz's: Autobiography of a Delicatessen. Bauer & Dean Publishers. ISBN 978-0983863267. Retrieved March 26, 2016.

[nyt-2013sep10-6] Fabricant, Florence (September 10, 2013). "Laotian Banh Mi, Surprising Cupcakes and More". New York Times.

[YNET-1-7] "Not just pastrami on rye". Ynet News. January 31, 2013. Archived from the original on March 26, 2016. Retrieved March 26, 2016.

[Sax_2011_p._45-8] Sax, D. (2011). Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. McClelland & Stewart. p. 45. ISBN 978-1-55199-583-0.

[9] Zukin, Nick; Zusman, Michael (2013). The Artisan Jewish Deli at Home. Andrews McMeel Publishing. p. ix. ISBN 978-1449441326. Retrieved March 25, 2016.

[10] Merwin, Ted (January 17, 2016). "A pastrami-on-rye goodbye: The sad death of once pervasive Jewish deli culture". New York Daily News. Archived from the original on March 20, 2016. Retrieved March 26, 2016.

[11] Sax, David (2011). Save the Deli. McClelland & Stewart. p. 191. ISBN 978-1551995830. Retrieved March 25, 2016.

[12] Sentenac, Hannah (June 22, 2015). "Atlas Meat Free Deli's Rachel on Rye Is a Vegan Pastrami Dream". Broward Palm Beach New Times. Archived from the original on April 8, 2016. Retrieved March 26, 2016.

[13] Anderson, Ian (April 28, 2015). "What's in a name? Pastrami on rye". San Diego Reader. Archived from the original on April 6, 2016. Retrieved March 26, 2016.

[14] Dunn, Deborah (January 8, 2016). "Pastrami on Rye: The 6 Best Places to Eat New York's Signature Sandwich". Wall Street Journal. Archived from the original on March 27, 2016. Retrieved March 26, 2016.

[15] Taylor, Tracey (March 11, 2016). "Saul's Deli is for sale, but there's no need to panic". Berkeleyside. Archived from the original on March 26, 2016. Retrieved March 26, 2016.

[16] Austin, Tom (March 1, 2005). "On rye, no mayo: Jordan Mozer's update of Canter's deli, a Tinseltown landmark, is a hidden gem at Treasure Island.(fireworks)". Interior Design. Archived from the original on April 18, 2016. Retrieved March 25, 2016.

[17] Levine, Harry G. "pastrami land, the jewish deli in new york city" (PDF). QC Pages. p. 69. Archived from the original (PDF) on April 19, 2016. Retrieved March 25, 2016.

[18] Buxton, Bonnie; Guernsey, Betty (November 1, 1974). "The Montreal Smoked Meat Sandwich". The Montreal Gazette. p. 39.

[montreal-19] The two Montreal locations in this list serve Montreal-style smoked meat, though, which is usually considered a different specialty. Bonem, Max (June 15, 2017). "The Differences Between Corned Beef, Pastrami and Montreal Smoked Meat". Food and Wine. Retrieved February 8, 2021.

[20] Ephron, Nora (August 19, 2002). "A Sandwich". The New Yorker. Retrieved August 14, 2018.

[21] "Sandwich Report Card: Corned Beef and Pastrami". Travel Channel. Archived from the original on April 14, 2016. Retrieved March 25, 2016.

[22] "P.L.T. (Pastrami, Lettuce & Tomato)". Nations Best Authentic New York Deli. Archived from the original on April 5, 2016. Retrieved March 25, 2016.

[23] Note: "Old Man Kravitz, a shameless self-promoter ... Throughout the years Ben claimed that he introduced the smoked meat sandwich to Montreal. But it is a well-known fact that the British-American Delicatessen Store had been dispensing quality smoked meat sandwiches for a period of four years prior to the establishment of Fanny's Fruit and Candy Store. Old Man Kravitz also implied that he introduced smoked meat to Montreal, but we know that is a pile of baloney". Eiran Harris, Montreal-Style Smoked Meat: An interview with Eiran Harris conducted by Lara Rabinovitch, with the cooperation of the Jewish Public Library Archives of Montreal, Cuizine: The Journal of Canadian Food Cultures: Volume 1, numéro 2, 2009.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

[14]

[15]

[16]

[17]

[18]

[19]

[20]

[21]

[22]

[23]

@@ Line 15: / Line 15: @@
 }}
-'''Pastrami on rye''' is a sandwich that was popularized in the [[Jewish deli|Jewish kosher delicatessens]] of [[New York City]]. It was first created in 1888 by Sussman Volk, who served it at his deli on [[Delancey Street]] in New York City.
+'''Pastrami on rye''' is a [[sandwich]] comprising sliced [[pastrami]] on [[rye bread]], often served with mustard and [[Pickled cucumber#Kosher dill|Kosher dill pickles]]. It was popularized in the [[Jewish deli|Jewish delicatessens]] of New York City and has been described as New York's "signature sandwich". It was created in 1888 by the Luthuanian immigrant Sussman Volk, who served it at his deli on [[Delancey Street]] in [[Manhattan]].
 ==History==
 [[File:Pastrami sandwich.jpg|thumb|left|Pastrami on rye, served with the classic accoutrements of spicy brown mustard and [[Pickled cucumber#Kosher dill|Kosher dill pickles]].]]
-Sussman Volk emigrated from Lithuania in the late 1800s. He opened a small butcher shop on New York's [[Lower East Side]]. He befriended another immigrant, from [[Romania]], whom he allowed to store meat in his large icebox. In exchange for his kindness, the friend gave the recipe for [[pastrami]] to Volk, who began to serve it to his customers. It proved so popular that in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the meat on [[rye bread]].<ref>{{cite book | title=The Book of New York Firsts | first=Henry | last=Moscow | publisher=Syracuse University Press | page=[https://archive.org/details/bookofnewyorkfir00mosc/page/123 123] | year=1995 | access-date=March 25, 2016 | isbn=0815603088 | url=https://archive.org/details/bookofnewyorkfir00mosc | url-access=registration | quote=pastrami sandwich origin.}}</ref>
+Sussman Volk emigrated from Lithuania in the late 1800s and opened a small butchershop on New York's [[Lower East Side]]. He befriended another immigrant, from Romania, whom he allowed to store meat in his large icebox. In exchange, the friend gave the recipe for [[pastrami]] to Volk, who began to serve it to his customers. It proved so popular that, in 1888, Volk opened a delicatessen at 88 [[Delancey Street]], one of the first delis in New York City, where he served the pastrami on [[rye bread]].<ref>{{cite book | title=The Book of New York Firsts | first=Henry | last=Moscow | publisher=Syracuse University Press | page=[https://archive.org/details/bookofnewyorkfir00mosc/page/123 123] | year=1995 | access-date=March 25, 2016 | isbn=0815603088 | url=https://archive.org/details/bookofnewyorkfir00mosc | url-access=registration | quote=pastrami sandwich origin.}}</ref>
-It became a favorite at other delis, served on [[rye bread]] and topped with spicy brown mustard.<ref>{{cite book | title=Encyclopedia of Jewish Food | first=Gil | last=Marks | publisher=Houghton Mifflin Harcourt | year=2010 | access-date=March 25, 2016 | isbn=978-0544186316 | url=https://books.google.com/books?id=gFK_yx7Ps7cC | archive-url=https://web.archive.org/web/20130927065021/http://books.google.com/books?id=gFK_yx7Ps7cC&printsec=frontcover | archive-date=September 27, 2013 | url-status=dead}}</ref> Delis in New York City, like [[Katz's Delicatessen]], have become known for their pastrami on rye sandwiches.<ref>{{cite web | publisher=Slate | title=The Ur-Deli | first=Jordan | last=Weissmann | url=http://www.slate.com/articles/business/continuously_operating/2014/10/katz_s_delicatessen_how_the_iconic_deli_stays_in_business_against_the_odds.html | date=October 27, 2014 | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160403055243/http://www.slate.com/articles/business/continuously_operating/2014/10/katz_s_delicatessen_how_the_iconic_deli_stays_in_business_against_the_odds.html | archive-date=April 3, 2016 | url-status=dead}}</ref><ref>{{cite web | publisher=New York Eater | date=December 22, 2015 | title=NYC Jewish Delicatessens: The Ultimate Guide | url=http://ny.eater.com/2015/12/22/10628778/best-nyc-delis | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160330121124/http://ny.eater.com/2015/12/22/10628778/best-nyc-delis | archive-date=March 30, 2016 | url-status=dead}}</ref> In her description of the book on Katz's,<ref>{{cite book | title=Katz's: Autobiography of a Delicatessen | first1=Jake | last1=Dell | first2=Adam | last2=Richman | publisher=Bauer & Dean Publishers | year=2013 | access-date=March 26, 2016 | isbn=978-0983863267 | url=https://books.google.com/books?id=n19YLwEACAAJ&q=%22pastrami+on+rye%22}}</ref> [[Florence Fabricant]], the noted food critic for the ''[[New York Times]]'', described the volume "as overstuffed as Katz's pastrami on rye."<ref name=nyt-2013sep10>{{cite news |url=https://www.nytimes.com/2013/09/11/dining/laotian-banh-mi-surprising-cupcakes-and-more.html |title=Laotian Banh Mi, Surprising Cupcakes and More |newspaper=[[New York Times]] |date=September 10, 2013 |first=Florence |last=Fabricant |author-link=Florence Fabricant}}</ref>
+The pastrami on rye became a favorite at other delis, topped with spicy brown mustard.<ref>{{cite book | title=Encyclopedia of Jewish Food | first=Gil | last=Marks | publisher=Houghton Mifflin Harcourt | year=2010 | access-date=March 25, 2016 | isbn=978-0544186316 | url=https://books.google.com/books?id=gFK_yx7Ps7cC | archive-url=https://web.archive.org/web/20130927065021/http://books.google.com/books?id=gFK_yx7Ps7cC&printsec=frontcover | archive-date=September 27, 2013 | url-status=dead}}</ref> Delis in New York City, such as [[Katz's Delicatessen]], have become known for their pastrami on rye sandwiches.<ref>{{cite web | publisher=Slate | title=The Ur-Deli | first=Jordan | last=Weissmann | url=http://www.slate.com/articles/business/continuously_operating/2014/10/katz_s_delicatessen_how_the_iconic_deli_stays_in_business_against_the_odds.html | date=October 27, 2014 | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160403055243/http://www.slate.com/articles/business/continuously_operating/2014/10/katz_s_delicatessen_how_the_iconic_deli_stays_in_business_against_the_odds.html | archive-date=April 3, 2016 | url-status=dead}}</ref><ref>{{cite web | publisher=New York Eater | date=December 22, 2015 | title=NYC Jewish Delicatessens: The Ultimate Guide | url=http://ny.eater.com/2015/12/22/10628778/best-nyc-delis | access-date=March 25, 2016 | archive-url=https://web.archive.org/web/20160330121124/http://ny.eater.com/2015/12/22/10628778/best-nyc-delis | archive-date=March 30, 2016 | url-status=dead}}</ref> In her description of the book on Katz's,<ref>{{cite book | title=Katz's: Autobiography of a Delicatessen | first1=Jake | last1=Dell | first2=Adam | last2=Richman | publisher=Bauer & Dean Publishers | year=2013 | access-date=March 26, 2016 | isbn=978-0983863267 | url=https://books.google.com/books?id=n19YLwEACAAJ&q=%22pastrami+on+rye%22}}</ref> [[Florence Fabricant]], the food critic for the ''[[New York Times]]'', described the volume "as overstuffed as Katz's pastrami on rye".<ref name=nyt-2013sep10>{{cite news |url=https://www.nytimes.com/2013/09/11/dining/laotian-banh-mi-surprising-cupcakes-and-more.html |title=Laotian Banh Mi, Surprising Cupcakes and More |newspaper=[[New York Times]] |date=September 10, 2013 |first=Florence |last=Fabricant |author-link=Florence Fabricant}}</ref>
-The pastrami on rye sandwich has come to be a symbol of the classic New York Jewish deli,<ref name="YNET-1"/><ref name="Sax 2011 p. 45">{{cite book | last=Sax | first=D. | title=Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen | publisher=McClelland & Stewart | year=2011 | isbn=978-1-55199-583-0 | url=https://books.google.com/books?id=FNsSHeReXg4C&pg=PA45 | page=45}}</ref><ref>{{cite book | title=The Artisan Jewish Deli at Home | first1=Nick | last1=Zukin | first2=Michael | last2=Zusman | publisher=Andrews McMeel Publishing | year=2013 | page=ix | access-date=March 25, 2016 | isbn=978-1449441326 | url=https://books.google.com/books?id=m6hn4oY1SlQC&q=%22pastrami+on+rye%22}}</ref><ref>{{cite web | work=New York Daily News | title=A pastrami-on-rye goodbye: The sad death of once pervasive Jewish deli culture | first=Ted | last=Merwin | url=http://www.nydailynews.com/opinion/ted-merwin-pastrami-on-rye-goodbye-article-1.2498478 | date=January 17, 2016 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160320001933/http://www.nydailynews.com/opinion/ted-merwin-pastrami-on-rye-goodbye-article-1.2498478 | archive-date=March 20, 2016 | url-status=dead}}</ref> being featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as [[Los Angeles]],<ref name="YNET-1">{{cite web | publisher=Ynet News | title=Not just pastrami on rye | url=http://www.ynetnews.com/articles/0,7340,L-4334854,00.html | date=January 31, 2013 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160326113134/http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ | archive-date=March 26, 2016 | url-status=dead}}</ref> [[Buenos Aires]],<ref>{{cite book | title=Save the Deli | first=David | last=Sax | page=191 | publisher=McClelland & Stewart | year=2011 | access-date=March 25, 2016 | isbn=978-1551995830 | url=https://books.google.com/books?id=FNsSHeReXg4C&q=%22Pastrami+on+rye%22}}</ref> [[Boca Raton, Florida]],<ref>{{cite web | work=Broward Palm Beach New Times | title=Atlas Meat Free Deli's Rachel on Rye Is a Vegan Pastrami Dream | first=Hannah | last=Sentenac | url=http://www.browardpalmbeach.com/restaurants/atlas-meat-free-delis-rachel-on-rye-is-a-vegan-pastrami-dream-7052535 | date=June 22, 2015 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160408173905/http://www.browardpalmbeach.com/restaurants/atlas-meat-free-delis-rachel-on-rye-is-a-vegan-pastrami-dream-7052535 | archive-date=April 8, 2016 | url-status=dead}}</ref> and [[San Diego|San Diego, California]].<ref>{{cite web | work=San Diego Reader | title=What's in a name? Pastrami on rye | first=Ian | last=Anderson | url=http://www.sandiegoreader.com/news/2015/apr/28/feast-sessions-public-pastrami-rye/# | date=April 28, 2015 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160406125211/http://www.sandiegoreader.com/news/2015/apr/28/feast-sessions-public-pastrami-rye/ | archive-date=April 6, 2016 | url-status=dead}}</ref> The classic, which the ''[[Wall Street Journal]]''  called New York's "signature sandwich", consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard.<ref>{{cite web | work=Wall Street Journal | title=Pastrami on Rye: The 6 Best Places to Eat New York's Signature Sandwich | first=Deborah | last=Dunn | url=https://www.wsj.com/articles/pastrami-on-rye-the-6-best-places-to-eat-new-yorks-signature-sandwich-1452104866 | date=January 8, 2016 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160327065655/http://www.wsj.com/articles/pastrami-on-rye-the-6-best-places-to-eat-new-yorks-signature-sandwich-1452104866 | archive-date=March 27, 2016 | url-status=dead}}</ref> It is usually accompanied by a [[Pickled cucumber#Kosher dill|Kosher dill pickle]] on the side.<ref>{{cite web |work=Berkeleyside |title=Saul's Deli is for sale, but there's no need to panic |first=Tracey |last=Taylor |url=http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ |date=March 11, 2016 |access-date=March 26, 2016 |archive-url=https://web.archive.org/web/20160326113134/http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ |archive-date=March 26, 2016 |url-status=live}}</ref>
+The pastrami on rye sandwich is a symbol of the classic New York Jewish deli,<ref name="YNET-1"/><ref name="Sax 2011 p. 45">{{cite book | last=Sax | first=D. | title=Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen | publisher=McClelland & Stewart | year=2011 | isbn=978-1-55199-583-0 | url=https://books.google.com/books?id=FNsSHeReXg4C&pg=PA45 | page=45}}</ref><ref>{{cite book | title=The Artisan Jewish Deli at Home | first1=Nick | last1=Zukin | first2=Michael | last2=Zusman | publisher=Andrews McMeel Publishing | year=2013 | page=ix | access-date=March 25, 2016 | isbn=978-1449441326 | url=https://books.google.com/books?id=m6hn4oY1SlQC&q=%22pastrami+on+rye%22}}</ref><ref>{{cite web | work=New York Daily News | title=A pastrami-on-rye goodbye: The sad death of once pervasive Jewish deli culture | first=Ted | last=Merwin | url=http://www.nydailynews.com/opinion/ted-merwin-pastrami-on-rye-goodbye-article-1.2498478 | date=January 17, 2016 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160320001933/http://www.nydailynews.com/opinion/ted-merwin-pastrami-on-rye-goodbye-article-1.2498478 | archive-date=March 20, 2016 | url-status=dead}}</ref> featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as Los Angeles,<ref name="YNET-1">{{cite web | publisher=Ynet News | title=Not just pastrami on rye | url=http://www.ynetnews.com/articles/0,7340,L-4334854,00.html | date=January 31, 2013 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160326113134/http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ | archive-date=March 26, 2016 | url-status=dead}}</ref> Buenos Aires,<ref>{{cite book | title=Save the Deli | first=David | last=Sax | page=191 | publisher=McClelland & Stewart | year=2011 | access-date=March 25, 2016 | isbn=978-1551995830 | url=https://books.google.com/books?id=FNsSHeReXg4C&q=%22Pastrami+on+rye%22}}</ref> [[Boca Raton, Florida]],<ref>{{cite web | work=Broward Palm Beach New Times | title=Atlas Meat Free Deli's Rachel on Rye Is a Vegan Pastrami Dream | first=Hannah | last=Sentenac | url=http://www.browardpalmbeach.com/restaurants/atlas-meat-free-delis-rachel-on-rye-is-a-vegan-pastrami-dream-7052535 | date=June 22, 2015 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160408173905/http://www.browardpalmbeach.com/restaurants/atlas-meat-free-delis-rachel-on-rye-is-a-vegan-pastrami-dream-7052535 | archive-date=April 8, 2016 | url-status=dead}}</ref> and [[San Diego|San Diego, California]].<ref>{{cite web | work=San Diego Reader | title=What's in a name? Pastrami on rye | first=Ian | last=Anderson | url=http://www.sandiegoreader.com/news/2015/apr/28/feast-sessions-public-pastrami-rye/# | date=April 28, 2015 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160406125211/http://www.sandiegoreader.com/news/2015/apr/28/feast-sessions-public-pastrami-rye/ | archive-date=April 6, 2016 | url-status=dead}}</ref> The classic, which the ''[[Wall Street Journal]]''  called New York's "signature sandwich", consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard.<ref>{{cite web | work=Wall Street Journal | title=Pastrami on Rye: The 6 Best Places to Eat New York's Signature Sandwich | first=Deborah | last=Dunn | url=https://www.wsj.com/articles/pastrami-on-rye-the-6-best-places-to-eat-new-yorks-signature-sandwich-1452104866 | date=January 8, 2016 | access-date=March 26, 2016 | archive-url=https://web.archive.org/web/20160327065655/http://www.wsj.com/articles/pastrami-on-rye-the-6-best-places-to-eat-new-yorks-signature-sandwich-1452104866 | archive-date=March 27, 2016 | url-status=dead}}</ref> It is usually accompanied by a [[Pickled cucumber#Kosher dill|Kosher dill pickle]].<ref>{{cite web |work=Berkeleyside |title=Saul's Deli is for sale, but there's no need to panic |first=Tracey |last=Taylor |url=http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ |date=March 11, 2016 |access-date=March 26, 2016 |archive-url=https://web.archive.org/web/20160326113134/http://www.berkeleyside.com/2016/03/11/sauls-deli-is-for-sale-but-theres-no-need-to-panic/ |archive-date=March 26, 2016 |url-status=live}}</ref>
 ==Notable delis and restaurants==

v t e Jewish cuisine
History	Ancient Israelite cuisine 1902 kosher meat boycott Jewish-American patronage of Chinese restaurants
Types	American Jewish Ashkenazi Bukharan Ethiopian Israeli Mizrahi Mountain Jewish Sephardi Syrian Jewish Yemenite
Religious dietary laws and related terms	Fleishig Hechsher Kashrut Kitniyot Kosher Kosher by ingredient Kosher airline meal Kosher for Passover Kosher restaurant Kosher-style Mashgiach Milchig Pareve Shechita Treif
Chefs	Ron Ben-Israel Laura Frankel Ina Garten Gil Marks Joan Nathan Ruth Reichl Eyal Shani Michael Solomonov Yotam Ottolenghi Molly Yeh
Religious foods	Apples and honey Brisket Challah Charoset Dabo kolo Etrog Hanukkah gelt Maror Matzo Mishloach manot Mouna Pain petri Pekalach Showbread Teiglach Zeroa
Ashkenazi breads	Babka Challah Onion roll Pletzel Pumpernickel Rye Bread
Sephardi and Mizrahi breads	Bolo Challah Jachnun Kubaneh Lachooh Laffa Lahmacun Lavash Malawach Manakish Markook Mouna Pain petri Pita Pitot Taboon bread Water challah
Ethiopian Jewish breads	Injera
Bagels and similar breads	Bagel Bagel Bites Bagel toast Bagel with cream cheese Bialy Everything bagel Montreal-style bagel New York-style bagel Pizza bagel
Pancakes	Pesaha Appam Atayef Blintz Chremslach Keftes Keftes de prasa Latke Mofletta Noodle latkes
Cakes and other desserts	Apple strudel Ashure Atayef Babka Bambalouni Basbousa Bolo Carrot pudding Cheesecake Coffee cake Crumb cake Dobosh Flourless chocolate cake Halva Halvah Halvah ice cream Jewish apple cake Jordan almonds Kogel mogel Krantz cake Krembo Kugelhopf Lekach Linzer torte Lokum Malabi Marzipan Marunchinos Milky Mofletta New York cheesecake Plum cake Poppy seed roll Sesame seed candy Sfinj Sfinz Sponge cake Sufganiyot Strudel Streuselkuchen
Cookies	Alfajores Biscochos Black and white cookie Chinese cookie Egg kichel Duvshaniot Hadji bada Hamantaschen Honey buttons Jewish almond cookie Jødekager Kichel Kipfel Linzer cookie Ma'amoul Macaroons Mandelbread Marunchinos Rainbow cookie Rugelach Tahini cookie
Pastries	Baklava Bichak Bourekas Boyoz Bulemas Chebureki Flódni Hojaldre Knish Nunt Pastelitos de hoja Pastilla Pirozhki Rugelach Sambusak Ziva
Fried foods	Blintz Buñuelo Brik Carciofi alla giudia Churro Corn schnitzel Falafel Fatoot Fatoot samneh Fazuelos Fish and chips Fried cauliflower Fritas de prasa Gribenes Jelly doughnut Keftes Keftes de prasa Kibbeh Ktzitzot Khubeza Latke Matzah brei Noodle latkes Potatonik Sfinj Sufganiyot Teiglach Torrija Tulumba
Dumplings, pastas and grain dishes	Bsisa Bulgur Couscous Dampfnudel Egg noodles Dolma Farfel Fideos Freekeh Gefilte fish Germknödel Gondi Kasha Kasha varnishkes Kneidlach Kreplach Kibbeh Kubbeh Lokshen kugel Macaroni hamin Manti Matzo ball Orez Shu'it Pelmeni Pierogi Pilaf Ptitim Shirin polo Shlishkes Soup mandels Tabbouleh Tahdig Vareniki
Casseroles and savory baked dishes	Almadrote Brisket Cholent Hamin Holishkes Jerusalem kugel Karniyarik Kishka Knish Ktzitzot Khubeza Kugel Lokshen kugel Matzo lasagna Pom Potato kugel Potatonik Sólet Stuffed artichoke Stuffed cabbage Stuffed peppers Tagine Yakhna Yapchik
Snacks and other baked goods	Bamba Bissli Khachapuri Pitzuchim Pretzel Shkedei marak Stuffed dates
Sandwiches	Corned beef sandwich Hillel sandwich Pastrami on rye Rachel Reuben Sabich Sailor sandwich Shawarma Tuna sandwich
Egg dishes	Beitzah Fatoot samneh Haminados Hardboiled egg Matzah brei Matzoquiles Shakshouka
Meat dishes	Brisket Cholent Chopped liver Corned beef Gribenes Gondi Hamin Helzel Hot dog Jerusalem mixed grill Kebab Kibbeh Kishka Kofta Merguez Miltz Montreal smoked meat Pargiyot Pastilla Pastirma Pastrami Plov Sanbat wat Shawarma Schmaltz Shish kebab Shish taouk Sujuk Tagine
Fish dishes	Abudaraho Chraime Dressed herring Fish and chips Gefilte fish Gravlax Herring Ikra Kipper Lakerda Lox Pescado frito Pickled herring Schmaltz herring Smoked salmon Smoked whitefish Tarama Tunafish Tuna salad Tuna salad sandwich Vorschmack Whitefish salad
Salads and pickles	Apio Eggplant salad Israeli salad Kosher dill pickle Matbucha Pickled cucumber Tabbouleh Torshi
Vegetable dishes	Bamia Dolma Stuffed cabbage Tzimmes
Soups and stews	Adom kubbeh Avgolemono Borscht Chamo kubbe Chicken noodle soup Chamin Chamo kubbeh Cholent Ghormeh sabzi Gondi Hamusta kubbeh Matzo ball soup Msoki Poike Sanbat wat Schav Sofrito Tarator
Cheeses and other dairy products	Akkawi Ayran Clarified butter Cottage cheese Cream cheese Farmer's cheese Feta Kashkaval Kefir Labneh Quark Sirene Smen Smetana Sour cream Strained yogurt Tzfat cheese
Condiments, dips and sauces	Applesauce Amba Baba ghanoush Charoset Chrain Filfel chuma Harif Harissa Hilbeh Hummus Horseradish Mikpah Ful Muhammara Mustard Resek avganiyot Spicy brown mustard Tahini Tatbila Zhoug
Beverages	Arak Beer Boukha Boza Cel-Ray Dr. Brown's Egg cream Grape juice Kedem Linden flower tea Mint lemonade Manischewitz Pomegranate juice Salep Seltzer Tallah Vodka Perfect Wine
Herbs, spices and seasonings	Anise Baharat Cardamom Cinnamon Consommé Dried onion Everything bagel seasoning Hawaij Montreal steak seasoning Licorice root Nigella seeds Poppy seed Sesame seeds Za'atar
Related lists	List of foods with religious symbolism List of Jewish cuisine dishes List of kosher restaurants List of restaurants in Israel
Category